- Exported from MasterCook
No-Bake Pineapple Cheesecake
1 Preparation Time :
Categories : Desserts Posted To Recipelu
Amount Measure Ingredient -- Preparation Method -- -- --
**FOR CRUST**
12 graham cracker squares
- -- (2 1/2", 16 for 10 -- plate)
1/3 cup grape nuts cereal
- -- (1/2 cup for 10 -- plate)
2 tablespoons granulated sugar
1 tablespoon hazelnut -- walnut or canola
oil
1 teaspoon unsalted butter -- melted
-- (2 t for 10 place)
1/2 large egg white -- (1 tb for 10 plate)
2 tablespoons fruit juice or water -- or as
needed -- (1 tb for 10 plate)
**FOR FILLING**
1 1/4 cups non-fat vanilla yogurt
1 can crushed pineapple
unsweetened or in light
syrup -- (20 oz)
3/4 cup non-fat cottage cheese
3/4 cup low-fat cream cheese -- at
room temperature
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 1/2 teaspoons pineapple extract
3 tablespoons lemon juice
3 1/2 teaspoons unflavored gelatin
To make crust: Position rack in center of oven, and preheat oven to 350'F. Crumble the graham crackers into the bowl of a food processor and process unt
il crumbs form. Add the cereal, sugar, oil, butter, egg white and 1 teaspoo
n juice or water. Pulse until the crumbs are evenly moistened. Pinch a spoonf
ul of crumbs together, and test whether they are moist enough to hold the p
rint of your finger. If necessary, add a few more drops of juice or water and 8 springform pan or a
10 p
ie plate and use your hand or the back of a metal spoon to press an even la
yer around the sides of the pan. Spread the remaining crumbs evenly over the pan bottom. Top with a piece of wax paper, and press to form an even layer,
taking care not to build up the crumbs in the corner. Bake the shell for 7 m
inutes. Cool completely on a wire rack before filling. The crust firms and crisps as it cools. To make filling: Plac! ! !
e the yogurt in a fine-mesh strainer set over a bowl and set aside to drain f
or at least 20 minutes. Transfer to a small bowl, and discard the whey. Drain
the crushed pineapple in a strainer set over a bowl. Press the fruit light
ly with the back of a large spoon to release all the juice. Transfer the pine
apple to a small bowl, and reserve 1/2 cup of the juice. Place the cottage cheese in a strainer set over a bowl. cover it with a piece of plastic wrap, and press down firmly on the cheese to force excess liquid from the curds. Place the cottage cheese and cream cheese in a blender or a food processor. P
rocess for at least 3 minutes, or until absolutely smooth, with no trace of graininess, stopping once to scrape down the sides with a rubber spatula. Ad
d the sugar, vanilla, pineapple extract and drained yogurt. Pulse until well blended. Scrape down the sides with a rubber spatula, and pulse several tim
es. Add 1 1/2 cups of the drained crushed! ! !
pineapple and pulse just to blend. In a small saucepan, combine the reserved
1/2 cup pineapple juice and the lemon juice. Sprinkle on the gelatin and a
llow to sit about 3 minutes to soften. Then stir the mixture over low heat ju
st until the gelatin is dissolved; do not boil. With the blender or food pr
ocessor running, add the gelatin mixture and pulse to blend. Pour the filling
into the crust and refrigerate at least 3 hours or overnight before servin
1.rec
22, 1998. - - - - - - - - - - - - - - - - - -
